Stewed Gooseberries with White Wine Zabaglione and Vanilla Ice Cream
For the gooseberries: Rinse the gooseberries, trim and place in a pot. Add the sugar, vanilla sugar and apple juice and cook for about 10-15 minutes, until soft. Let cool in the pot.
For the zabaglione: Whip the eggs, sugar and white wine over a hot water bath until light and creamy.
To serve: Peel the kiwis, cut in half lengthwise and then cut into slices. Drain the gooseberries and arrange on serving plates with the kiwis. Spoon the zabaglione over top and serve garnished with vanilla ice cream and fresh mint leaves.